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Mexican Shellfish Chowder

Healthycooking's picture
  Low sodium chicken broth 2 1⁄2 Quart
  Dry white wine 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Garlic 2 Clove (10 gm), minced / pressed
  Powdered saffron 1⁄8 Teaspoon
  Fresh jalapeno pepper/Seeded and finely chopped 6 Small, seeded and finely chopped
  Tomatoes 3 Large, chopped
  White fish steaks 2 Pound (Or Fillets Such As Rockfish / Halibut / Lingcod)
  Sea scallops 8 Ounce, rinsed and patted dry
  Hard shell clams 18 Small, scrubbed (Suitable For Steaming)
  Large raw shrimp 8 Ounce, shelled and deveined
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Lime wedges 4
  Salt To Taste
  Pepper To Taste

In a 6- to 8-quart pan, combine broth, wine, bay leaf, garlic, saffron, and chiles.
Cover and bring to a boil over medium-high heat; reduce heat and simmer for 30 minutes.
Meanwhile, in a food processor or blender, whirl tomatoes until coarsely pureed; set aside.
Rinse fish, pat dry, and cut into chunks.
Cut scallops into 1/2-inch-thick slices.
Stir tomatoes into broth mixture.
Cover, increase heat to medium, and bring to a boil.
Add clams, reduce heat to medium-low, cover, and simmer for 5 minutes.
Add fish, scallops, and shrimp.
Cover and simmer until clams pop open and fish, scallops, and shrimp are opaque in center; cut to test (3 to 5 minutes).
Season to taste with salt and pepper; sprinkle with cilantro.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2361 Calories from Fat 598

% Daily Value*

Total Fat 67 g102.4%

Saturated Fat 4.8 g24.1%

Trans Fat 0 g

Cholesterol 379.9 mg126.6%

Sodium 2604.5 mg108.5%

Total Carbohydrates 145 g48.2%

Dietary Fiber 10.5 g42.1%

Sugars 22.2 g

Protein 256 g512.3%

Vitamin A 133.2% Vitamin C 249.3%

Calcium 38.1% Iron 176.1%

*Based on a 2000 Calorie diet

Mexican Shellfish Chowder Recipe